I'm a bit of a health nut so I roasted my own red pepper and added it to the sun-dried tomatoes from the package, not the kind that come in oil. I also cut the amount of olive oil in half and used a bit of extra vinegar. These changes drastically cut the fat content of this recipe without sacrificing the flavor (just make sure the pepper is roasted almost black for that smoky taste!)The result was a huge hit. Even my vegan friends, who are experts at vegetarian recipes, couldn't stop complimenting it!

I made this for a dinner party. As one of my guests put it, "This is something you either love or hate." He loved it, I wasn't so fond. I would definitely make it again especially with an assortment of vegetable dips because the flavor/texture is unique and make a wonderful contrast to the more traditional sour cream/mayonnaise based dips.